Everyone's Aunt

Main menu

Post navigation

Auntie Stacey’s Healthy Biscotti

This is my own variation of a recipe I found online years ago. I had to modify it to suit my particular food tastes and baking sensibilities, but it wasn’t that hard and the taste didn’t suffer one iota. One Italian man couldn’t tell the difference. Yields roughly two dozen and total time is 3 hours.

Directions
1. Cream the sugar until nice and fluffy, about 5 minutes, and then add the sugar and beat to combine well.

2. Add the eggs one at a time, and drizzle the extracts in as the mixture is running.

3. Combine 1 1/2 C of the flour in separate bowl with almonds, salt, nuts, and baking powder. Sift with spoon and start adding it to the wet ingredients in the mixer bowl as it runs on a low speed. Gently stir in last 1/4 C flour to complete the dough by hand.

4. Cover and chill mixture for two hours.

5. Divide dough into two balls and shape into rectangular logs with squared up ends, then flatten them out to roughly less that an inch in height, taking care to keep the squared off ends of the logs. Place each one of a sprayed cookie sheet or atop of foil on a jelly roll pan. Cover tops of each loaf with egg white or milk wash and slivered almonds for extra taste.

6. Bake for 20 minutes at 350 degrees C until center is no longer sticky. Place on racks to cool down for cutting. When each loaf is cool to touch, use a long blade knife and gently but firmly press down each time to cut the loaves into clean strips.

7. Turn each strip on its side and bake for another 15 minutes each at same temperature. Take care in the last five minutes on the second side not to dry them out by leaving them “toast” too long. I found it only took 7 minutes on each side in my stove to get a great crunch that won’t break teeth if you’re not a hot beverage drinker. If you are, I recommend the full 15 on the first side and 10 minutes on other side, and leaving them out in the open air to cool completely to get the true hard-as-a-rock biscotti effect.

8. If the flat sides are rough from the knife, once the biscotti is completely cooled, you can micro-plane them smooth before dipping one side into, or drizzling with, melted chocolate.